1 whole venison tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt
Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 1 1/2 to 2 inches to help the roast keep its shape. Then, mix oil, garlic, rosemary, thyme, pepper and salt and rub over roast to coat. Set meat aside.
Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid and grill until well-seared, about 5 minutes. Turn meat and close lid and grill until well-seared on second side, another 5 minutes.
Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners to medium. Cook until a meat begins to omit clear juices. Let meat rest 15 minutes before carving.